How to make Buffalo Curd and Mursik?

Buffalo Curd

Mursik

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Curd, Few drops of lemon juice, Milk

Pasteurized cow or goat milk

1.2.1 Fermentation Agent

Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus

Lactobacillus plantarum

1.3 Things you need

Container, Sauce pan

Dried Gourd

1.4 Time Duration

1.4.1 Preparation Time

Overnight

2- 3 hours

1.4.2 Cooking Time

Not Applicable

1.4.3 Aging time

Not Available

2 - 4 weeks

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °FNA

-20 383

1.5.2 Shelf Life

2- 3 weeks

Around 3 months

How is Buffalo Curd and Mursik made?

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